Dhonepata Shorshe Murgi is a traditional Bangladeshi dish that brings together the aromatic flavors of fresh coriander leaves and pungent mustard seeds. This spicy chicken curry is beloved for its rich and tangy taste, with a hint of heat from green chilies. The mustard paste adds a distinct sharpness, while the freshness of coriander leaves balances the flavors perfectly. The dish is typically served with steamed rice or flatbreads, making it a hearty and satisfying meal. It’s a favorite among those who appreciate bold flavors and the unique combination of spices that Bangladeshi cuisine offers.
Dhonepata Shorshe Murgi
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 500 Grams
- coriander leaves – 1 Cups
- Mustard Seeds – 2 Tbsp
- Green Chilies – 4 Piece
- Onion – 2 Cups
- Garlic – 1 Tbsp
- Ginger – 1 Tbsp
- Turmeric Powder – 1 Tsp
- Salt – 1 Tsp
- Oil – 3 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
25 Grams
Protein
20 Grams
Total Fat
3 Grams
Saturated Fat
15 Grams
Carbohydrates
3 Grams
Dietary Fiber
700 Mg
Sodium
30 Mg
Vitamin C
Directions
Step 1
Grind mustard seeds to a smooth paste with a little water. Set aside.
Step 2
Heat oil in a pan. Add sliced onions and sauté until golden brown.
Step 3
Add ginger and garlic to the onions. Cook for 2 minutes.
Step 4
Add chicken pieces, turmeric powder, and salt. Cook until chicken is browned.
Step 5
Add mustard paste and green chilies. Cook for 5 minutes.
Step 6
Stir in coriander leaves and cook for another 10 minutes.
Step 7
Simmer on low heat until chicken is fully cooked and the gravy thickens. Serve hot.
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